from farm to table with knowledge & care · 2017-05-05 · egg farming in ontario approximately...

From farm to table withknowledge

& care

10839 EGG BROCHURE_v5-PAG.qxd 8/18/05 2:33 PM Page 3

Contents

Egg Farming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

Breeding, Hatching and Rearing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Egg Laying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Egg Farming Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Egg Collecting & Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Guidelines and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18


Egg Farming

In Ontario approximately400 commercial eggfarms supply over 200million dozen eggs each year.

1

The Domestication of HensThe modern chicken is descended

from the wild Asian Jungle Fowl thatanthropologists believe was first domesticated over 8,000 years ago.Originally hunted by early man, surplusbirds that were caught were kept in captivity to supply fresh meat and eggs.Captive birds produced offspring and thedomestication of fowl began. Eventually,domesticated fowl found their waythrough Asia and Africa to other parts of the world.

Canadian DevelopmentsEgg production began in Ontario in the

1850’s when chickens and other types ofpoultry were brought from Europe. Beforethen only eggs from wild birds were available because it was considered impossible to raise poultry in Canada’s climate. Ontario farmers found they couldraise domestic poultry if they gave themshelter from extreme winter and summer

weather. Eggs were produced for the family and any surplus eggs sold to thelocal community.

Producing eggs remained a small farming sideline until the start of WorldWar II. Higher production was encouragedto feed Canadian troops and for the “Eggsfor Britain” campaign. This started thetrend of larger-sized commercial farms andmore poultry in total. Changing economicsand new technology following the warkept this trend growing.

Until the mid to late 1950’s, egg production was seasonal. Chickens layeggs in response to longer days. Eggs produced in spring and summer had to bepreserved and stored for later sale in thefall and winter months when hens naturally slowed or stopped laying eggs. In 1938 researchers at the University ofGuelph discovered that using electric lightto make days seem longer would stimulatehens to lay eggs all year round. However,this knowledge was not widely used until


year-round indoor housing for poultrybecame practical. At about the same time, specialized breeds of chickens weredeveloped for meat and for egg production. Using selective breeding, these single-purpose breeds soon replaceddual-purpose birds, and the managementof laying hens and broiler (meat) chickensbecame different and specialized.

Raising poultry permanently in climate-controlled barns became possibleand practical by the late 1950’s. This was due to better transportation, egg packaging, more knowledge of poultryfarming and nutrition, improved veterinarycare, and new building designs. As flockperformance and health became moreimportant to egg farmers, raising hens onthe floor gave way to laying cages.Although more costly and requiring moreexpertise and maintenance, farmers foundthat cage housing had advantages. Theyimproved the quality of the egg, improvedfeed and water use, reduced mortality and

cannibalism among hens, and eased thetasks of flock management and recordkeeping. Layer cage housing systemsbecame the norm during the 1960’s.

Canada produces enough eggs for allCanadians. In Ontario approximately 400commercial egg farms supply over 200 million dozen eggs each year.

Egg production today uses modern science and technology to maintain andimprove egg quality and safety, poultryhealth and welfare, and environmentalprotection while maintaining economicand production efficiency. Canada’s eggfarmers are major financers of poultryresearch and development. They have alsoinvested heavily in modern technologiesand training to run their farms. However,these tools and knowledge still requiregood caretaker and management practicesto be used effectively.

2


BreedingThe productivity of laying hens in

Ontario has increased from less than 200eggs per bird per year in 1950 to over 300 eggs in 2000. This increase is dueentirely to selective breeding and advances in nutrition, disease control and management.

Commercial-sized poultry farmers nolonger rely on the old traditional breeds ofhens such as the Rhode Island Red and theWhite Leghorn. However, todays selectivelybred “hybrid” strains originate from thesepure breeds.

Breeding birds produce the laying hensthat produce our eggs, so they are chosenfor certain qualities that will be passed on

to their laying hen offspring. These include:the quantity, size and quality of the eggsthey produce, the small size of the bird,calm temperament, disease resistance, andtheir ability to convert feed efficiently.

For mating purposes, breeding birds arekept in floor-managed barns where theymove freely in flocks that number in thethousands. The Recommended Code ofPractice for the Care and Handling ofBreeders recommends that mature breeding birds be kept at a density of 12birds per square metre.

Most birds are now kept in climate-controlled buildings on floors with slats (narrow openings) to allow bird droppings to fall into a cleanout pit below.

Breeding birds are kept at a ratio of onemale to 8-12 females. Mechanized feedingand watering equipment is used to delivera nutritionally complete ration and cleanwater to the flock.

3

Breeding, Hatching and Rearing


HatchingHatching (fertilized) eggs are produced

when the breeding hens are between 24and 70 weeks of age. Each bird will laybetween 250-280 eggs of which 75-85%will be suitable for hatching.

Eggs are laid in nest boxes and are collected several times a day. They are sorted to remove soiled and damagedeggs. The eggs are put in shipping containers and stored at a specific temperature and humidity until they are picked up by the hatchery.

Hatching eggs are transported from the breeding farm to the hatchery severaltimes a week in specially designed containers. Hygiene is extremely important.Hatcheries receive eggs and deliver chicksto many farms so there is a risk of spreading disease if an outbreak occurs. To prevent the introduction or spread ofdisease, hatcheries and breeding farms follow strict “biosecurity” procedures forpeople, vehicles and equipment.

Once at the hatchery, the eggs are graded for size and quality, and placed intrays. The trays are placed in incubationcabinets called “setters” where they spend18 days before being transferred intohatching cabinets.

Temperature, humidity and ventilationare critical for successful incubation.Commercial incubators hold 100,000 eggsor more and have computerized heat controls and turning devices. For the first18 days of incubation, the eggs are turnedfrequently by automatic tilting of the eggtrays. In nature, this would be done by the

hen on the nest to prevent the embryofrom sticking to the inside of the shell.

Three days before the chicks are due to hatch the eggs are moved to hatchingtrays and placed in hatching cabinets.Again, temperature, humidity and ventilation are strictly controlled. Hatchingoccurs on the 21st day.

4

Stages of Egg Production

BreedingBirds

HatchingEggs

LayingHens

Retail andProcessing Eggs


RearingOnce they have hatched, the day-old

chicks are sorted from the unhatched eggs.The sex is determined by examining thewing feathers since they are differentbetween males and females (see diagram).

The male chicks, called cockerels, are notrequired for egg production and are poormeat producing birds. They are humanelydestroyed along with the unhatched eggsand used to make feed for zoos, fur farmsand other animal facilities.

The female chicks, called pullets, are vaccinated to protect them against themore common and serious poultry diseases. They may also have their beakstrimmed at this time. This quick proceduretrims the sharp tip of the upper beakremoving the danger to other birds andhandlers from pecking. They are thenplaced in special shipping containers fortransportation to pullet farms in climate-controlled trucks.

Most chicks are raised in climate-controlled barns either in rearing cages or on floors covered with straw or woodshavings. They are given nutritionally balanced feed rations, supplemental heating, timed lighting and health care to help them grow to their full genetic potential. These birds grow quickly, reaching sexual maturity (egg laying age)by 18-20 weeks.

DietPullets are fed a formulated diet that

meets all their nutritional requirements. InOntario, corn-based rations are the mostcommon, but barley, oats and wheat canbe used. Vitamins, minerals and proteinsare added to the ration to make it

complete. The ration is adjusted as thebirds grow. Growth promotants and hormones are not used in poultry feed.Fresh water is available at all times and is supplied through group waterers or individual drinkers.

HeatingHeating units, called brooders, provide

a source of heat to replace the warmthnormally provided to the chicks by themother hen. Young chicks chill easily sotemperature and humidity control is important. Initial brooding temperaturesare kept at 28°C to 32°C and reducedabout 2°C each week for 5 or 6 weeks to 21°C.

5

Breeding, Hatching and Rearing

Female Male

covertprimary covert

primary➤➤

➤

➤

Feathering in Day Old Chicks


LightingThe ‘day-length’ the pullet receives

during its growth affects the age it willreach egg-laying maturity and in turnaffects egg size. Lighting also has an affect on mature body weight and feedconsumption. Evenly placed lights are usedin the barn to simulate day and night.

VentilationProper ventilation ensures a steady

supply of oxygen and the removal of moisture, carbon dioxide, ammonia andexcess heat. Large fans and adjustableopenings are built into the walls of pulletand laying barns to allow for continuousair movement without harmful drafts.

Disease PreventionOntario’s commercial egg and pullet

farmers must adhere to a strict on-farmhygiene program. Before the chicks arrive,the pullet barn and equipment must bethoroughly cleaned, disinfected, and fumigated if necessary.

During rearing, the pullets receive aseries of routine vaccinations against prevalent diseases to build their immunity.If a specific disease threat exists in the areaat the time, pullets may be vaccinatedagainst that as well. Vaccines are administered either by oral spray, eye drops or through the drinking water.Occasionally, vaccines may be given byindividual injections. Birds reared on thefloor must also be protected from intestinaldisease caused by contact with coccidiosis

organisms that live in manure. This is doneby vaccination or by adding coccidiostatmedication to the feed.

Sound management is also very important in disease prevention. Keeping the birds in a clean, comfortable environment and taking sanitation precautions with those working in or visiting the barn helps to minimize thechance of an outbreak or spread of disease.

6


At 19 weeks of age, the pullets aremoved to laying barns. They are eithermoved to barns on the same farm or aresold to egg farmers who do not raise theirown pullets. The birds (now called hens)begin laying eggs between 18-20 weeks ofage. In a typical flock, egg laying increasesuntil the age of 26-28 weeks when morethan 90 percent of the hens are laying oneegg a day. The rate of lay then tends todecline over the next 40 weeks.

Hens are kept laying for 52 to 60 weeks,over which time they can lay more than300 eggs. Of these about 55% are large-sized eggs, 16% are extra large;18% are medium sized; and the remainderare small and pee wee. Eggs get bigger asthe hen gets older. Pullets and young henslay peewee and small sizes, old hens layextra large eggs. There can be a wide variation in egg numbers and sizes, bothbetween flocks and within flocks, depending on genetics, management,

nutrition and other factors such as temperature.

At the end of the lay period, hens are sold to processing plants and used to make processed chicken products. The laying barn is thoroughly cleaned and disinfected before a new flock is moved in.

FeedingIn the first weeks of egg laying (up to

35 or 40 weeks of age) the bird is stillgrowing and egg output is rising to itspeak. These birds need to be fed withenough high quality feed to increase theirbodyweight and to meet their egg producing needs. Rations are adjustedaccording to the age of the flock and ratesof lay. Laying rations have the same ingredients as those used in pullet rations.Extra protein for growth and extra calciumfor stronger bones and eggshells is added.

Egg Laying

7

Eggs get bigger as the hen gets older; pulletsand young hens laypeewee and small sizes,old hens lay extra large eggs.


WaterWater forms almost 2/3 of the weight

of each egg and makes up more than half a bird’s bodyweight. Water is alsoessential in controlling body temperaturesince part of the water they drink evaporates into the air they exhale giving a cooling effect.

The amount of water birds drinkdepends on several factors. These include:the type of watering system; the amountand form of the feed; the size of the bird;the rate of lay and the temperature. Forexample, birds may drink twice the waterwhen the barn temperature is at 35°Cthan they would at 21°C.

The birds need ready access to cleandrinking water. Farmers test their waterquality and monitor their watering systems to ensure they are operating properly.

Health and HygieneControlling poultry diseases is important

for both human and animal health. It isnow possible to prevent some poultry diseases by vaccinating pullets. Commercialflocks are usually vaccinated for prevalentdiseases such as Newcastle Disease (fowlpest) and infectious bronchitis. Flocks mayalso be vaccinated for other diseases whenthere is a local risk. Adding probiotics(good bacteria) to the feed may also proveuseful to prevent some types of diseases.

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9

Some poultry diseases are only preventable by protecting the flock fromexposure. Called “biosecurity”, measuresinclude restricting access by people andanimals to barns, disinfection of equipmentand vehicles, and taking proper barn management and hygiene precautions. By following these protection measures,some poultry diseases that used to devastate flocks are no longer a problem.

Infestations by lice, mites and parasiticworms can occasionally cause health problems for the birds. Regular monitoringand pest controls help to eliminate healthproblems and disease transmission. Layinghens that are not raised in cages must begiven protection against cocciodiosis, aserious poultry disease spread through contact with manure. Protection againstcertain parasites that live in the soil or litteris also provided to birds that are raised onfloors or outdoors.

Treatable diseases and infestations, when they occur, are managed with appropriate medications under the adviceof the flock veterinarian. Treatmentrequires a whole flock approach and isgenerally administered in the water or theair. Eggs from flocks under treatment arenot sold to the public.

Temperature and VentilationEgg farmers aim to keep barns at a

constant temperature of 21-24°C year-round. If temperatures rise too high or falltoo low, the feed must be adjusted tomake sure birds are consuming enoughnutrients.

The ventilation system (as in pullet barns) helps maintain air quality and aneven temperature throughout the barn.Controlled ventilation, along with insulation, is also used to prevent over-heating of the barn in summer and to keep it warm in winter.

Egg Laying


10

Example of Light Program for Controlled Environment Barn

Age in Weeks

Day

Len

gth

(H

ou

rs)

LightingChickens lay eggs in response to longer

daylight. In the wild, they would begin to lay in the spring and continue untilautumn. Raising hens inside barns has theadvantage of using controlled electric lighting to create optimum day lengththroughout the year.

At 16 weeks of age, the birds require alight increase to stimulate them into layingeggs. An increased lighting program isbegun that convinces the hen that springhas arrived and it should lay eggs.


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In Ontario, nearly all laying hens are keptindoors. Environment is controlled andfood and water is provided. Indoor systemsinclude the cage system and the floor system. Some floor systems may allowbirds to have access outdoors, but littlefood is obtained from that source.

Outdoor systems are those where birdsspend all or most of their time outdoorsand where limited protection is provided.Birds may obtain part of their diet fromplants and insects. An example is the free-range system. Free-range production,while possible in spring and summer is not possible in winter months and isimpractical to use on commercial-sizedfarms in Ontario.

The Laying Cage SystemSince it began in the 1950’s, the

cage system has become the most common method of egg production onboth commercial-sized and small-sizedfarms. Well over 90% of the eggs

produced in Canada today come from this type of housing system.

Hens are placed in cages at the beginning of their lay cycle and aregrouped together. Generally, hens are kept3 to 7 per cage depending on the cagedesign. Scientific evidence has shown thatfrom both a productivity and behaviouralpoint of view, hens do better when

grouped together rather than kept individually in cages. The RecommendedCode of Practice for Laying Hens recommends that cages be large enoughto provide each bird with a minimum floorspace of 432 sq cm. This allows all birds torest at the same time. Overall cage sizesvary depending on how many birds it isdesigned to hold.

Egg FarmingSystems

Laying Cage

Position of the egg ready for automatic or manual collection after rolling away from the bird

Sloping Cage Floor

Back

Food trough

Front

ManureDroppings

Nippledrinkers

➥

➥

➥


12

The typical laying cage system consists ofrows of multi-tiered cages. Cages are madeof either metal or plastic. They have meshfloors with a gentle slope so that eggs canroll to the front of the cage out of thereach of the hens to await collection.Manure droppings pass through the meshfloor. Depending on the design, manurecollects onto conveyer belts, on the floorof the barn, or into a pit, to await removal.

Feed is automatically delivered severaltimes a day in troughs fitted to the cagefronts. Watering equipment provides aconstant supply of fresh water to eachcage either through drinking nipples orwatering cups.

Cage systems need to be designed fordurability, bird safety, easy maintenance,and thorough cleaning and disinfecting.Some egg farmers are testing “enriched

cages” to determine if they can meet theserequirements. Enriched cages have dustbaths, perches and/or nest boxes.

The Floor SystemThe floor system is used on some

commercial and smaller-scale egg farms.These eggs are often sold as “barn eggs”or “free run” eggs. The birds are kept inbarns or hen houses on a floor coveredwith a “litter” of straw or wood shavings,on wire or slated floors, or a combinationof both. Depending on the type of flooring, the Code of Practice for LayingHens recommends a stocking density of 2-4 birds per square metre of floor space in the barn.

Good management to avoid highmanure concentration and splashing orleakage from watering equipment helps to maintain litter quality. The right combination of litter material and manuredroppings will break down in a compostingprocess that kills most harmful organisms.

Damp litter promotes parasites and diseaseand is generally harmful to the health andcomfort of the birds. Some barns are beingredesigned with slatted floors wheremanure can drop through openings intoclean-out pits below the floor.

Eggs are laid in nesting boxes or layingareas shared by the hens and can bedesigned so the eggs roll away onto collection belts. The proper placement anddesign of automated watering and feedequipment prevents contamination and

Chicks at floor trough feeder


waste. Temperature and ventilation controlis even more important in floor systems. Abalance is needed to ensure that litterremains dry and that dust and ammonialevels stay at acceptable levels withoutcausing drafts or poor air circulation.Electric lighting programs are used andmay or may not be supplemented withnatural daylight.

The Free Range SystemThis system of producing eggs, while

not widely used in Canada, is receivingrenewed attention in some countries.While there is no established definition forthe term “free range” in Canada, it is generally understood to mean a systemwhere birds move about freely outdoors.This is usually limited to the daylight hoursand birds are kept indoors at night or during severe weather. Birds have access toshelter, feed and water and nesting boxes.

Some free-range systems, also calledpasturing, confine groups of birds in

movable pens with roofs to provide shelter from sun and rain. Free-rangechickens may get as much as 30% of theirfood by grazing pasture and are given supplemental prepared feed and water.The Recommended Code of Practice doesnot provide stocking densities but in countries where commercial egg farmersuse the free-range system, it is generally recommended birds be kept at a density of150-300 birds per acre and that enoughland be available to regularly rotate flocksonto new pasture.

Advantages and Disadvantages of Different Systems

There are advantages and disadvantagesto each system. The most important factorin meeting the requirements for safe food,environmental protection and animal well-being is the level of management and care provided.

Laying CagesThe laying cage system was designed

to provide the best health standards forhens while maintaining high productivityand egg quality. It continues to be themost effective way to meet the birds’requirements of adequate and nutritiousfood, clean water, good health and aclean, protected environment.

Advantages:• Predators and parasites can be restricted,

• Disease risks are lower requiring lessmedical intervention,

• Eggs do not come into contact with soil and manure or with hens that candamage them,

• Hens are kept in small group sizes,reducing competition for feed and water.Recent research has shown that cagedhens have lower levels of the stress hormone cortisol than hens that live on the floor,

The most important factor in meeting therequirements for safe food, environmental protection and animal well-being is the level of management and care provided.

Egg FarmingSystems

13


• Reasons for its popularity with farmers are better control of diet, water and barnclimate, allowing more high quality eggs tobe produced at a lower cost, and withlower bird mortality.

Disadvantages:• The high cost of installation and maintenance,

• The total dependency on mechanizationand human care,

• Beneficial exercise is limited,

• Some natural behaviours are restricted.

Research continues into improving cagedesigns that would make them more compatible with the hen’s natural instinctsand beneficial behaviours while still meeting production requirements.

Floor SystemsAdvantages:• Hens are allowed more freedom to roam.The added exercise can help improve muscle and bone strength,

• Birds can exhibit most of their natural

behaviours such as dust bathing andscratching in litter or dirt,

• Equipment and maintenance costs canbe lower depending on the degree ofmechanization but labour requirementstend to be higher than for cage systems.

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10839 EGG BROCHURE_v5-PAG.qxd 8/18/05 2:33 PM

Floor SystemsDisadvantages: • Hens are kept in large groups and devel-op a pecking order (order of dominationbetween birds). This can result in bullyingproblems such as feather picking and cannibalism. Beak trimming becomes agreater necessity when these kinds of systems are used in commercial-sizedflocks,

• Contact with manure, litter, or soil. The risk of certain disease and parasite infestations is higher when birds live incontact with litter or soil. This can meanmore reliance on medications to preventand combat health threats. Egg qualitymay be more difficult to maintain withfloor (and free-range) systems since eggscan be laid in contact with droppings anddirt or be damaged by the hens,

• Keeping a good barn environment ismore difficult when litter is used since

manure is not removed as regularly as withcage systems. Slatted floors can solve somehygiene and air quality problems by lettingmost droppings fall away from contactwith birds and eggs.

Free-range SystemsAdvantages:• Hens kept in a true outdoor free-rangesetting have the greatest freedom of activity,

• Free-range production requires the lowest cost for buildings and equipmentbut more land and labour is needed,

• There is no need for manure handlingsince manure droppings go directly ontothe land. Flocks are moved regularly onto clean pasture to prevent land contamination.

Disadvantages:• Birds are exposed to the greatest risks.Predators, weather, diet and nutrition,water quality, disease control, egg qualityand collection can all be more difficult andlabour intensive to manage and control,

• Flocks can only be raised outdoors during part of the year in most areas ofCanada,

• Higher death rates and lower egg production can make this system morecostly. This is reflected in the price of free-range eggs.

The type of management and care necessary will vary between the differenttypes of systems used to raise eggs. Nomatter what type of egg farming system isused, proper on-farm management is thekey to meeting the needs of consumers,the environment and the birds.

15

Egg Farming Systems


Eggs are either gathered manually orautomatically, depending on the housingsystem and equipment.

Eggs may be collected by hand once ortwice a day from the egg trough or nestboxes or automatically on conveyer beltsthat are run at least once a day. Eggs aremoved to the end of the barn for sorting.They are sorted to separate the likelyGrade A eggs from lower quality and damaged eggs and are placed in trays orflats that hold 2 1/2 dozen. The flats arestacked onto shelved trolleys for coolingand transportation. In Ontario, all commercial-sized barns have a cooler roomlocated at one end of the barn where theeggs are kept until they are picked up fordelivery to the grading station. At smallfarms without coolers, the eggs are usuallykept in the barn egg room.

Depending on the size of the farm, thetrolleys are picked up 1 to 4 times a weekand transported in refrigerated trucks tothe grading station.

Grading and PackagingIn Ontario, the law requires that all

eggs sold through stores be graded. Mosteggs are sent to a registered grading

station before being resold to stores and restaurants. About 95% of the eggs produced in Ontario pass through commercial grading stations where eggsfrom various farms are inspected and packaged. Eggs can also be sold from on-farm grading stations. Whichever type of grading station is involved, therequirements and process are the same.

Egg Collecting& Grading

16

Eggs may be collected byhand once or twice a dayfrom the egg trough or nestboxes or automatically onconveyer belts that are runat least once a day.


Jumbo Extra Large Large Medium Small Pee-wee(70 grams +) (64 - 69 grams) (56 - 63 grams) (49 - 55 grams) (42 - 48 grams) (less than

42 grams)

Eggs are washed with a detergent sanitizer solution, dried and may be oiledwith a fine coating of mineral oil to sealthe shell. The eggs are then inspected forquality by a process called candling. Atrained operator scans the eggs as theypass over a strong beam of light that outlines the content of the egg and thequality of the eggshell.

Eggs showing stains and foreign particlesare removed and used for pet foods andnon-food products. Remaining eggs aregraded A, B or C depending on their quality.

Grade A eggs are sized by weight andpackaged for retail sale or for delivery tofoodservice outlets and institutions. GradeB and C eggs are shipped to companiesthat make liquid and powdered egg products.

Commercial grading stations are fullyautomated. On-farm grading stations mayuse some manual handling.

Ungraded eggs can be sold directly fromthe farm where they were produced toindividuals for their personal use. Sincethese eggs are not inspected, food safetyregulations make it illegal for these eggs tobe resold.

17

Egg Collectingand Grading

Egg Sizes


Egg production is highly regulated interms of food safety, environmental impactand animal care.

Government and industry regulationsand guidelines establish standards for theproduction, transportation, processing andmarketing of poultry and their products.

Ontario’s industry-run Barn StandardsInspection Program was expanded to anOn-farm Food Safety and Quality programin 1990. Salmonella control is now mandatory for all commercial egg farmsincluding regular testing of barns andflocks. Food safety certification of eggfarms is growing rapidly. Over 75% of allOntario eggs come from certified farms orfrom farms awaiting certification. Thenumber of farms certified under this verified food safety program will continueto grow in the future. To be certified,farms must meet a series of standards governing hygiene and sanitation, biosecurity, barn environment, animal

health and welfare, manure handling andegg collection and storage.

Specialty eggs such as organic, free-run or nutritionally enhanced eggs are also produced in Ontario. The production methods used will vary according to the label claims. Some specialty eggs are certified by privateorganizations to ensure production methods meet specific requirements. There are no specific government requirements governing specialty egg production, however as with all eggs they must be inspected and graded forretail sale.

Government is responsible for conducting food inspection and testing of eggs at grading stations. Industryinspectors and all three levels of government work together to ensureretailers and food outlets meet the rulesfor selling eggs and egg products to the public.

Since 1991, Ontario has led the country in farm environmental protection programs. These include voluntaryEnvironmental Farm Plans and mandatoryNutrient Management Plans and WaterQuality programs.

Guidelines &Standards

18


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National and provincial laws and regulations govern animal health and welfare. This includes the federal Health of Animals Act, the Criminal Code ofCanada, the provincial Livestock andLivestock Products Act, and the OntarioSociety for the Prevention of Cruelty toAnimals Act.

The nationally recognized RecommendedCode of Practice for the Care and Handlingof Laying Hens is jointly developed andupdated by farmers, poultry specialists,humane societies and government as aguide to meeting bird requirements at allstages of poultry production.

The Ontario Livestock Medicines Courseand Pesticide Safety Course, governmentinspection and certification of feed mills,and government regulations for the saleand use of veterinary medicines and pest control products are all in place to ensure these products are used safely and responsibly.

Guidelines &Standards

AcknowledgementsThe information contained in this booklet has been reviewed by

members of the Ontario egg farming and poultry science communities as well as by consumers. Ontario Egg Producers gratefully acknowledges

their valuable contributions and assistance.


Produced as a Public Information Service by:

Ontario Egg Producers7195 Millcreek Drive

Mississauga, ON L5N 4H1Ph 905-858-9790Fax 905-858-1589

www.eggsite.com


from farm to table with knowledge & care · 2017-05-05 · egg farming in ontario approximately...

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